Pineapple And Coconut Jam - cooking recipe

Ingredients

4 lbs fresh chopped pineapple flesh
2 tbsp liquid apple pectin
3 tsp fresh ginger, peeled and grated
1 3/4 cup granulated sugar
1 None lemon, zest and juice
3 tbsp unsweetened coconut flakes

Preparation

Place the pineapple, liquid apple pectin, ginger, sugar and lemon zest and juice in a large wide pan. Slowly bring to a boil, stirring, until the sugar has dissolved. Cover and simmer for 10 mins until pulpy. Add the coconut and cook uncovered over a medium heat for another 5 mins or until thickened.
Spoon the hot jam into 4 warm sterilized jam jars. Seal while still hot then leave to cool. Store in a cool dry place. Once opened store in the fridge and use within a few days.